Cornbread Panzanella Salad

(from rosie’s recipe box)

Source: Giada De Laurentiis

Serves 2 people

Categories: not tried, salad, sidedishes, vegetables

Ingredients

  • 8 ounces cornbread, cut into cubes (about 2 cups)
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup cubed fontina cheese
  • 1/2 cup cubed cucumber
  • 1/4 cup chopped fresh basil leaves
  • 1/3 cup extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Combine all the ingredients in a large bowl. Toss gently to combine. Place in a serving bowl and serve.

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